For Acidified/Aseptic Or Low Acid Foods Course
October 28 - November 10, 2022
8 AM to 5 PM MST | In Zoom and NMSU OnDemand
These certification courses are for managers and supervisors of food processing operations of thermal procession systems, acidification, and container closure evaluation programs for Acidified canned foods. The school satisfies the training requirements specified in both the FDA and USDA regulations for Acidified canned foods and Low Acid canned foods.
All sessions will be presented by internet presentation through Zoom™. The code to enter the workshop will be sent by email before the course begins. The BPCS Course is delivered live in real time allowing student the opportunity to ask questions and interact with other food professionals. Students will have plenty of time on each session to complete exams using NMSU OnDemand™ or similar online exam platform.
Certificates will be issued when the program has been completed and approved by FDA staff. This BPCS course satisfies the training requirements specified by both FDA and USDA regulations.
Registration: Online registration available to be paid with credit card or the mailing of a check, money order, or company Purchase Orders (PO). Fee includes online instruction only.
Fees:
- Option 1: Acidified or Aseptic Foods - 5 sessions (Oct. 28 - Nov. 7)
- $400 per person
- Option 2: Low Acid Foods - 7 sessions (Oct. 28 - Nov. 10)
- $600 per person
MAIL your check payments to address below. Make checks payable to NMSU. Payment must be received or in process by Oct. 25 to receive certificate.
Refunds: The registration fee will not be refundable unless the class is cancelled due to unforeseen circumstances. Substitutions allowed and course can be taken at another time.
Textbook: Participants must purchase their own printed manual, Canned Foods: Principles of thermal Process Control, Acidification, and Container Closure Evaluation, directly from Consumer Brands Association.
Click here to Purchase the Manual. Or Digital manuals are available at Canned Foods: Digital.
Options for Joining Zoom Sessions
- Computer: connected to the Internet with a webcam, microphone, and speaker
- Computer: connected to the Internet with webcam.
- Phone to join the audio.
Recommended bandwidth for Zoom participants for meetings and webinars:
- 1080p HD video reception requires 2.5 Mbps (up / down)
- Sending 1080p HD video requires 3.0 Mbps (up / down)
- Download the Zoom program (computer) or the Zoom app from the app store (mobile devices)
- Start a Zoom test meeting with yourself on your device
Deadline: Oct. 25 at 5 PM
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.
Deadline: Oct. 25 at 5 PM
ATTN: Nancy Flores, NMSU
Food Technology Program
MSC-3AE, P.O. Box 30003
Las Cruces, NM 88003-8003
All Hours are Mountain Standard Time (MST) 08:00-17:00
Phone: (575) 646-1179
Fax: (575) 646-1889
Email: naflores@nmsu.edu
Escuela de Mejor Control de Procesos Térmicos (BPCS)
Curso En Español
4 de Octobre - 20 de Octobre, 2022
8 AM to 5 PM MST | Por Zoom y NMSU OnDemand
El Curso de Mejor Control de Procesos Térmicos - Virtual (Better Process Control School (BPCS) En Español), certifica a supervisores de sistemas de procesamiento térmico, acidificación y de programas de evaluación de cierres de envases para alimentos enlatados de baja acidez. Cada procesador de alimentos acidificados ó de baja acidez debe operar con un supervisor certificado durante todo el tiempo de procesamiento. Los instructores para este curso se reclutan en la Food and Drug Administration (FDA), algunas universidades, y la industria.
Los reglamentos GMP (Good Manufacturing Practices) en los códigos 21 CFR 117, 108, 113 y 114 se instituyeron el 15 de Mayo de 1979. Estos reglamentos están diseñados para prevenir problemas de salud debido al consumo de alimentos enlatados acidificados o de baja acidez. Los cursos BPCS permiten conocer la aplicación práctica de los principios establecidos en estos reglamentos.
Todas las sesiones se llevarán por presentación por Internet a través de Zoom. El código para entrar al taller será presentado antes del curso por correo electrónico. Los certificados serán entregados cuando el programa haya finalizado y aprobado por el personal de la FDA. Este curso de BPCS satisface los requisitos de entrenamiento especificados tanto por los reglamentos de FDA como de USDA.
En cooperacion con Centro de Investigación en Alimentación y Desarrollo (CIAD).
Datos de Inscripción
Tarjetas de crédito y cheques por correo son aceptados para inscripciones por internet. El costo incluye solo los talleres y los exámenes finales.
ENVÍE su cheque, por correo, a la dirección que aparece abajo. Haga el cheque a nombre de NMSU. El pago debe recibirse antes del 22 de Septiembre para recibir el certificado.
Tambien se acepta el pago por transacciones de banco (crédito / débito ACH y transferencias electrónicas). Comuníquese con Nancy Flores por email, naflores@nmsu.edu, para pagar mediante transferencia bancaria.
Opción 1: Alimentos Acidificados - Presentaciones los primeros 4 días (Oct. 4, 6, 11, 13)
- $450 USD por persona
Opción 2: Alimentos de Baja Acidez - Presentaciones durante los 6 días (Oct. 4, 6, 11, 13, 18, 20)
- $550 USD por persona
Reembolsos: El costo de inscripción no será reembolsable a menos que la clase se cancele debido a circunstancias imprevistas.
El manual del curso, Alimentos Enlatados: Principios de Control de Procesos Térmicos, Acidificación y Evaluación del Cierre de Envases, edición 8, debe adquirirse directamente de la editorial Consumer Brands Association. Edición Kindle disponible a través de Amazon.
Opciones Para Unirse a Sesiones de Zoom
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Computadora: conectada a Internet con una cámara web, micrófono y altavoz
-
Ordenador: conectado a Internet con webcam.
-
Teléfono para unirse al audio.
Ancho de banda recomendado para participantes de Zoom para reuniones y seminarios web:
La recepción de video HD de 1080p requiere 2.5 Mbps (arriba / abajo). El envío de video HD de 1080p requiere 3.0 Mbps (arriba / abajo). Descargue el programa Zoom (computadora) o la aplicación Zoom desde la tienda de aplicaciones (dispositivos móviles). Inicie una reunión de prueba de Zoom con usted mismo en su dispositivo.
Cada programa está disponible a todas las personas sin importar su carrera, color, religión, género, edad, u origen. Programa cooperativo de la Universidad Estatal de Nuevo México y el Departamento de Agricultura de E.U.A.
ATTN: Nancy Flores, NMSU
Departamento de Extensión de Ciencias de la Familia y del Consumidor
Universidad Estatal de Nuevo México
MSC-3AE, P.O. Box 30003
Las Cruces, NM 88003-8003
Todas las horarios son hora estándar de la Montaña EUA (MST) 08:00-17:00
Phone: (575) 646-1179
Fax: (575) 646-1889
Email: naflores@nmsu.edu
New Certification Programs
To receive certification, all participants must complete and pass exams at 70% for the following chapters of the 9th Edition manual:
- All participants - Chapters 1, 2, 8 and one of the closure Chapters 5, 6, or 7
- Acidified Foods Certification requires the additional Chapter 15
- Aseptic Food Certification requires the additional Chapters 4 and 14
- Retort Operations Certifications requires the additional Chapters 3, 9, and one of the Retort Systems Chapters 10, 11, 12, or 13
A Better Process Control School, has been approved by the commissioner of the Food and Drug Administration and co-sponsored by the Food Processors Institute (FPI), and sponsored by New Mexico State University.
The FDA requires this course for food processors that process acidified and low acid foods. Additionally, a special course is offered only for acidified food processors. The course is offered in English and Spanish. These courses provide a valuable service to the entire US southwestern and border region.
Instructors have vast experience and knowledge of food regulations, processing and safety. They are recognized Processing Authorities who educate and assist food entrepreneurs and food companies as part of New Mexico State University's land grant mission.
Consumer Brands Association Partner School Listing
The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.
A Commercial Processor is defined as "any person engaged in commercial, custom and so-called sportsman processing or institutional (church, school, penal or other organization) processing of low-acid foods for human consumption".
Low-Acid Foods - A "low-acid food" is "any food other than alcoholic beverages, with a finished equilibrium pH value of greater than 4.6 and a water activity greater than 0.85, and includes any normally low-acid fruits, vegetables, vegetable products, meats or pet foods". (21CFR, Part 113)
Acidified Foods - The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pimentos, pickled eggs, salsa, etc.) to meet the requirements of the specific GMP for acidified foods. (21CFR, Part 114)
Who Should Attend
This school is intended for and directed to the level of operating supervisors specified in 21 CFR 108.25(f), 108.35(g), 113.10 and 114.10 of the Federal Food, Drug and Cosmetic act.
These sections indicate that all operators of thermal processing and packaging systems shall be under the operating supervision of a person who has attended a school approved by the FDA Commissioner. The BPCS represent a cooperative venture of university, FDA, and industry personnel.
Attendance at the school by persons other than those requiring approved instruction, such as people from canneries producing acid foods, agencies regulating the food processing industry, and management personnel is highly encouraged.
Schedule of Sessions
Please see the most current agenda for available schedule on sessions.
New Mexico State University Instructors
Nancy Flores, Ph.D., Extension Food Technology Specialist
Rebecca Lopez-Garcia, Ph.D. Professor Food Science (Spanish course instructor)
Instructors have vast experience and knowledge of food regulations, processing and safety. They are recognized Processing Authorities who educate and assist food entrepreneurs and food companies as part of New Mexico State University's land grant mission.
Previous Courses
